Aging
Once the wine naturally stabilizes, it is moved to the barrels. The duration of the barrel aging varies depending on the type of wine, with a minimum of 12 months for Crianzas and a maximum of 24 months for Gran Reservas.
Before being put on the market, the wine must pass through three phases:
First Phase
Barrel aging in French (30%) and American (70%) oak barrels with a capacity of 225 liters, 980 total barrels.
Second Phase
Wine is aged in bottles for the appropriate length of time for its correct evolution before being sent to market.
Third Phase
Stone Cellars: where the humidity and temperature necessary for the correct evolution, refining and aging of wine are naturally maintained.
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